Picture 1 of 1
Stock photo
Picture 1 of 1
Stock photo
Fat Crystal Networks by Alejandro G. Marangoni (2004, Hardcover)
bluesagecollectibles (2432)
100% positive feedback
Price:
US $149.00
ApproximatelyRM 626.74
+ $28.76 shipping
Returns:
30 days return. Buyer pays for return shipping. If you use an eBay shipping label, it will be deducted from your refund amount.
Condition:
Oops! Looks like we're having trouble connecting to our server.
Refresh your browser window to try again.
About this product
Product Identifiers
PublisherCRC Press LLC
ISBN-100824740750
ISBN-139780824740757
eBay Product ID (ePID)43437332
Product Key Features
Number of Pages872 Pages
Publication NameFat Crystal Networks
LanguageEnglish
SubjectFood Science, Biochemistry
Publication Year2004
TypeTextbook
Subject AreaTechnology & Engineering, Medical
AuthorAlejandro G. Marangoni
FormatHardcover
Dimensions
Item Height1.8 in
Item Weight44.1 Oz
Item Length9.5 in
Item Width7.4 in
Additional Product Features
Intended AudienceScholarly & Professional
LCCN2005-041282
Dewey Edition22
IllustratedYes
Dewey Decimal664.0015478
Table Of ContentCrystallography; A.G. Marangoni Crystallization Kinetics; A.G. Marangoni Lipid Phase Behavior; K. L. Humphrey and S.S. Narine Rheology Fundamentals and Structural Theory of Elasticity; A.G Marangoni and S.S. Narine Viscoelasticity; A.G Marangoni Dynamic Methods; A.G. Marangoni Microstructure; S.S. Narine and A.G Marangoni The Yield Stress and Elastic Modulus of a Fat Crystal Network; A.G Marangoni Experimental Methodology; R. Campos Scaling Behavior of the Elastic Modulus in Colloidal Networks of Fat Crystals; T.S. Awad, M.A. Rogers and A.G Marangoni Comparison Between Image Analyses Methods for the Determination of the Fractal Dimension of Fat Crystal Networks; T.S. Awad and A.G Marangoni The Nature of Fractility in Fat Crystal Networks; A.G. Marangoni Identifying Key Indicators of Mechanical Strength in Mixtures of Milk Fat Fractions and Cocoa Butter; A.G. Marangoni and S.S. Narine The Functionality of Milk Fat Fractions in Confectionery and Plastic Fats; A.G. Marangoni Liquid-Multiple Solid Phase Equilibria in Fats: Theory and Experiments; L.H. Wesdorp, J.A. van Meeteren, S. de Jong, R. Giessen, P. Overbosch, P.A.M. Grootscholten, M. Struik, E. Royers, A. Don, T. de Loos, C. Peters, and I. Gandasasmita Imaging of a Model Plastic Fat System by 3-Dimensional Wide-Field Transmitted Polarized Light Microscopy and Image Deconvolution; J.W. Litwinenko Index
SynopsisThe first authoritative source on the subject, Fat Crystal Networks covers the physical chemistry of crystallization, emphasizing structure and mechanical properties as well as crystallization processes in fats and lipid systems. It features a digital library containing 8000 full-color images of crystallized fats including cocoa butter, milkfat, milkfat fractionations, and palm oil. Presenting a wealth of information pertinent to real-world challenges in industry, the book illustrates a wide range of analytical methodologies and describes fractal analysis, the phase behavior of lipids, and methods to alter fat functionality through blending and physical manipulation. ., The first authoritative source on the subject, this reference discusses the various levels of structure that influence the macroscopic physical properties of fat crystal networks. Fat Crystal Networks summarizes 50 years of structural research in the field, as well as a wealth of information on fat crystal networks pertinent to real-world challenges in industry. The book covers the physical chemistry of crystallization, emphasizing structure and mechanical properties as well as crystallization processes, and rheology of crystal networks in fats and lipid systems. Featuring a digital library containing 8000 high-resolution images of crystallized fats including cocoa butter, milkfat, milkfat fractions, and palm oil, the book contains state-of-the-art advancements gleaned from the editor's personal research in the field as well as contributions from several highly regarded colleagues. Fat Crystal Networks illustrates a wide range of analytical methodologies including pioneering studies on the use of 3-dimensional microscopy and the microanalysis of fat crystal networks and an introduction to the use of fractal analysis in the natural sciences. It also highlights recent methods to alter fat functionality through blending and physical manipulation, in-depth research available on the phase behavior of triacylglycerols, and coverage of formulation problems currently affecting the food industry. About the editor... Alejandro G. Marangoni is a Professor and Canada Research Chair at the University of Guelph, Ontario, Canada. He is the author, coauthor, or editor of numerous professional publications, including Physical Properties of Lipids and Soft Materials.
LC Classification NumberTP671
Be the first to write a review
